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Verwenden Sie die erste Regalpo-
sition.
(°C) (Min.)
Rippchen 140-150 75-100
Geschmort /
Rinderschmor-
braten
140-150 100-140
10.8 Feuchtigkeit, niedrig
Verwenden Sie die erste Regalpo-
sition.
(°C) (Min.)
Aufbackbrötchen 200 15-20
Aufbackbaguet-
tes, 40-50 g
200 15-20
Brötchen 180-210 25-35
Aufbackbaguet-
tes, 40-50 g, gefro-
ren
200 25-35
Hackbraten, unge-
kocht, 0,5 kg
180 30-40
Nudelauflauf 170-190 40-50
Lasagne 170-180 45-55
Versch. Brottypen,
0,5-1 kg
180-190 45-60
Kartoffelgratin 160-170 50-60
Hähnchen 1 kg 180-210 50-60
Geräucherter
Schweinsrücken
0,6 - 1 kg
(2 stunden einwei-
chen)
160-180 60-70
Verwenden Sie die erste Regalpo-
sition.
(°C) (Min.)
Rinderbraten 1 kg 180-200 60-90
Ente 1,5-2 kg 180 70-90
Kalbsbraten 1 kg 180 80-90
Schweinebraten 1
kg
160-180 90-100
Gans 3 kg 170 130-170
10.9 Regenerieren
Nutzen Sie die erste Einschubebene.
(°C) (Min.)
Tellergerichte 110 10 - 15
Nudeln 110 10 - 15
Reis 110 10 - 15
Knödel 110 15 - 25
10.10 Joghurt Funktion
Mit dieser Funktion können Sie Joghurt
zubereiten.
Mischen Sie 0,25 kg Joghurt mit 1 l
Milch. Füllen Sie ihn in Joghurtgläser.
Bei Verwendung von Rohmilch kochen
Sie diese zuerst und lassen Sie sie auf 40
°C abkühlen.
Verwenden Sie die erste Regalpo-
sition.
(Std.)
Joghurt, cremig 5-6
www.aeg.com30
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